Iraqi & Israeli tradition bring the Sabich sandwich to mind: Today we are making a vegan Sabich version of the vegetarian classic made of homemade pita bread, eggplant, Israeli market salad, hummus, tahini and Amba sauce, which I call the healthy mango ketchup from the middle east.

Let's make these super delicious vegan Sabich-Sandwiches! Join me in my minimalistic kitchen in Ibiza and make this amazing meal to impress (non-vegan) friends & family. 😍 Today with my twin brother 👫

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RECIPE for VEGAN SABICH SANDWICH

1. PITA BREAD
Ingredients: my brother goes my the feeling, there are no measurements 😉
wholegrain flour
yeast
salt, pepper
water
olive oil

Instructions:
Add flour, yeast, water, salt & pepper to your mixing bowl. Start mixing it with a spoon until you see large chunks. Then take your hands and knead the dough. Add a little bit of olive oil for more smoothness. If it's too wet, a bit more flour. If too dry, add a bit more water. Cover the bowl with a kitchen towel and let it rest for 1-2 hours. Take little chunks and press them flat into Pita like shapes. Cook in a pan (alternatively in the oven) on each side for about 4-5 mins (without oil).

2. ROASTED EGGPLANT
Ingredients:
1 eggplant
salt, pepper
olive oil

Instructions:
Slice the eggplant in thin slices. Add salt and wait for a few minutes until they release their water. Pat dry with a kitchen paper and repeat the same process on the other side. Drizzle eggplant with olive oil and roast in a pan until thoroughly cooked on both sides.

3. ISRAELI MARKET SALAD
Ingredients:
3 tomatoes, chopped in cubes
1 cucumber, chopped in cubes
1/2 white onion, finely chopped
1 bunch of parsley, finely chopped
juice of 1 lemon
olive oil
salt, pepper

Instructions:
Add tomatoes, cucumber, onion and parsley to your mixing bowl. Season with lemon-juice, salt, pepper and olive oil.

4. PICKLED RED CABBAGE
Ingredients:
3 cups red cabbage, thinly sliced
1 cup water
1/2 cup apple cider vinegar
2 tablespoons coconut sugar
1 teaspoon salt

Instructions:
Heat water and vinegar on medium heat. Add sugar and salt and stir until it has dissolved. Let cool. Stuff red cabbage into a sterilized mason jar and pour pickling brine over it. Let sit until ready to serve. It also can be made ahead and kept in the fridge for a few weeks.

5. HUMMUS
Ingredients:
2 cups chickpeas
1/4 cup chickpea cooking water or liquid
1-2 tablespoons tahini
juice of 1 lemon
1 teaspoon cumin
salt & pepper

Instructions:
Blend all ingredients together in your Nutribullet or small blender. Depending on the density of your tahini you might have to add more water. If your hummus is too thin, add more tahini.

6. TAHINI SAUCE
Ingredients:
3 tablespoons tahini
juice of 1 lemon
water as needed

Instructions:
Blend all ingredients together in your Nutribullet or small blender. Depending on the density of your tahini you might have to add more water. If your tahini sauce is too thin, add more tahini. TIPP: Fill into a small squeeze bottle, which makes your serving a lot easier.

7. AMBA SAUCE
Ingredients:
olive oil or coconut oil
1 teaspoon mustard seeds
1-2 green chilis, seeds removed, finely diced
1 mango, peeled & cubed
1 lime, freshly squeezed
1 tablespoon coconut sugar
1 tsp cumin
1/4 tsp fenugreek
1/2 tsp sumac
salt
cayenne pepper (according to taste)
water as needed

Instructions:
Heat oil on medium-high heat. Add mustard seeds and roast them until they start to pop. Add green chilis and roast for about 1 minute. Add mango, lime-juice and a bit of water. Let cook and reduce the liquid. Add cumin & sugar and cook for another minute. Add cumin, fenugreek, sumac, salt, cayenne pepper and cook until the mango turns really soft.

STUFFING YOUR SABICH:
Cut pita bread in half. Spread hummus on both the inner sides. Layer your sandwich with roasted eggplant, stuff it with Israeli Market salad, pickled red cabbage, and drizzle your tahini and amba sauce to make it super moist. Enjoy right away!

Thanks for being here today with us! If you like this video & recipe please support the channel and subscribe! I see you next Tuesday! Lots of 💓! xoxo Bettina & Ron

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